Description

This egg salad recipe, inspired by Gordon Ramsay, is creamy, flavorful, and elevated with fresh herbs and a hint of mustard. Perfect for sandwiches, toast, or served on its own as a quick lunch or snack. It’s all about texture and balance—soft eggs, creamy dressing, and a bit of zing.

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon crème fraîche or sour cream (optional for extra creaminess)
1 teaspoon lemon juice
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste

Optional: 1 teaspoon finely diced shallot or red onion for extra flavor

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Instructions

Place eggs in a pot and cover with cold water. Bring to a boil over medium heat.
Once boiling, reduce heat and simmer for 9–10 minutes. Remove from heat and transfer eggs to an ice bath to cool.
Peel eggs and chop them roughly or mash gently with a fork, depending on desired texture.
In a bowl, mix together mayonnaise, mustard, crème fraîche (if using), and lemon juice until smooth.
Stir in chopped herbs, salt, and pepper. Add diced shallot if using.
Gently fold in the chopped eggs until well combined.
Taste and adjust seasoning as needed.

Serve on toast, in sandwiches, or with crackers.

Notes

Use crème fraîche for a touch of richness—it’s optional but delicious.
Don’t overmix the eggs; a bit of texture makes the salad more satisfying.
For extra freshness, add a pinch of lemon zest.

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 1g
Sodium: 280mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12mg
Cholesterol: 280mg